清同治年间，火宫殿内卖猪血的摊担有几家，但只有胡家麻油猪血摊生意最好。胡家一代接一代在火宫殿经营麻油猪血，从收取血浆、上火烫血、入碗调味共6道工序，各道工序都有其严格操作规程。猪血入碗调味时佐以小磨麻油、葱花即可食用。其特点，鲜香爽口，有如龙脂凤肝之细嫩。

  民国时期，一文人墨客吃完猪血后对店主建议改麻油猪血为龙脂猪血。从此，龙脂猪血因其名称优雅，产品质量过硬而闻名，成为著名湘风小吃。

       During Tongzhi period of Ding Dynasty, there were several street peddlars selling pig blood, among which Hu’s Pig Blood in Sesame Oil did the best business. From generation to generation, Hu family has been selling Pig’s Blood in Sesame Oil. There are six processes from the collection and heating of pig plasma to the seasoning of it, etc. Each process has its strict rules. When seasoning pig’s blood, it can be served after adding some sesame oil and scallion pieces. It is delicious, refreshing, and as soft and tender as Chinese dragon’s fat and liver. 

       In the Republican period, a literary intellectual proposed a suggestion of changing its name to Coagulated Pig’s Blood as Chinese Dragon’s Fat after eating it. Since then, Coagulated Pig’s Blood as Chinese Dragon’s Fat has become one of the famous Hunan snacks for its elegant name and high quality.